BRING sugar and water to boil in small heavy saucepan 10 minutes or until mixture forms a light syrup, stirring constantly. Remove from heat. Stir in sherry; pour over egg mixture. Sprinkle with additional cinnamon, if desired. Cut into 64 (1-inch) squares. Serve warm or chilled.

Please use alcohol responsibly.

Kraft Kitchens Tips

Keeping it Safe

The method of separating yolks from whites by pouring eggs back and forth between broken shell halves can introduce bacteria into the eggs. Instead, pour cracked egg into clean funnel or wash your hands and then pour cracked egg into palm of hand, with your fingers parted enough to cradle the yolk, let the whites slip through.

Food Facts

This dish originated with the Dominican nuns of the Santa Rosa convent. Egg whites were used to paint the walls of the convent, and it is believed that this recipe was conceived to use the remaining yolks.